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Antipasto Pasta Salad
- 1 pound rotini or fusilli pasta, cooked according to package directions
- 2 garlic cloves
- 1 tablespoon Dijon-style mustard
- 1/3 cup red-wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1/4 cup vegetable oil
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
- 1/2 pound smoked mozzarella, cut into 1/2-inch cubes
- 1 (16-ounce) can garbanzo beans, drained and rinsed
- 4 ounces sliced hard salami, cut into julienne strips
- 10 to 20 bottled small peperoncini, seeded and cut into julienne strips
- 1/4 teaspoon dried hot red pepper flakes
- 1 cup loosely packed fresh flat-leafed parsley leaves, minced
- In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
- In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
- Chill salad, covered, for 1 hour.
Serves 8 to 10.
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